Canning Butternut Soup Base with Chicken Stock

 

Pressure Canning Winter Squash - Butternut Soup Base

The flavors of winter squash are some of my favorite and during the winter season I can't wait to bake up a batch of butternut.

 

Here is a Butternut soup base that basically is the squash with spices and for the liquid using a vegetable, chicken or beef stock or broth.

This recipe makes 7 quarts.

Squash Soup Base
7 lbs butternut squash
4 - 5 cups chicken stock

Procedure: Peel (I used a veggie peeler), cut lengthwise, remove seeds, cut into 1-inch wide slices. Then cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill hot jars with cubes and then add chicken stock, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and put into pressure canner. Process at 11lbs of pressure for 90 minutes for dial gauge canner and 10lbs for weighted gauge canner.

Note: If you are planning on doing the recipe in pints you will process in the pressure canner for 55 minutes.